From Long Beach, Cal.

[LB Foodie]

Hi everyone, WoW, what a forum. I've been checking into the site on and off for almost 3 months and the WFO bug finally bit me last week and I decided not to open my Bistro just yet, but instead, go mobile for maybe a year; we'll be moving to Northern Calif. in Dec.
I have tons of questions but I'll go easy here and follow up later. I've decided on an enclosed trailer (semi-consession) and an Igloo style oven on a rolling chassis/cart. I'm going to build both myself and I'd like to build a Pompeii. Would the Pompeii be more or less applicable to a rolling chassis or would it be overkill compared to a modular? I'm also torn between a restaurant oven and a residental oven...

Thanks for any help.